Dum Aloo... a great sidedish for chapathis

Dum Aloo is a delicious spicy gravy made with small baby potatoes that are deep fried and then added to a slow-cooked mouth-watering curry. It is a perfect side dish for chapathis and is loved by all. Making this is also pretty easy except that it tastes best when cooked on low flame for a longer time. So dont be in a hurry when making it :)

My kids love this with rice and chapathi both. They love the fried potatoes so much. I dont deep fry them instead pan fry them till golden crust is formed

Serves... 4 ppl

Serve option... Hot with chapathis

This is what u'll need....

Baby potatoes - 3 cups
Onion - 1 big
Tomato - 2 medium
Green chillies - 2
Ginger garlic paste - 1 tspn
Cashews - 12
Cumin seeds - 1/2 tspn
Turmeric powder - 1/2 tspn
Red Chilli powder - 1/2 tspn
Curd - 1/4 cup
Coriander leaves  - to garnish
Oil - 3 tbspn
Salt to taste

Here is the stir....

• Wash the baby potatoes and add them to a pan filled half with water. Add salt to the water and bring it to a boil

• Cook the potatoes till they are fully done

• Remove from flame and cool. Peel them and set aside 

• Take a mixie jar. Add chopped tomatoes, green chillies, ginger garlic paste and cashews

• Grind this to a fine puree

• Heat a pan with a tablespoon of oil and toss the potatoes into it. Sprinkle little salt and turmeric powder and fry on medium flame till golden and crispy on the outside

• Remove the baby potatoes in a plate

• To the same pan, add remaining oil. Once hot, add cumin seeds to the oil

• Add turmeric powder and fry for a few seconds. Keep the flame low to avoid burning it

• Spoon in the puree that we made already

• Stir it around and cook for about a minute or two

• Add red chilli powder and salt to the pan

• Cook on low flame for 5-7 minutes or till oil starts oozing out

• Whisk the curd till smooth and add it to the pan

• Stir around and let cook covered for another 2-3 minutes till oil oozes out again

• Add water depending on the consistency you would like for the gravy

• Let the gravy come to a boil. Add the fried potatoes to the gravy. Cook covered for a couple of minutes and you are done

• Serve hot with rice or chapathis

Note:

• Cook on low flame to get the best of flavours
• You can deep fry the potatoes but I somehow feel it very oil that way
• Careful when adding salt as we doing it 2-3 times. Add little each to avoid ending up in a salty dish